The email addresses you've entered will not be stored and will only be used to send this email. Privacy policy

Ingredients
Serves: 4

2 tablespoons butter

1/2 red onion, chopped

1 clove garlic, minced

1 stick celery, sliced

2 tins artichokes, drained and chopped

600ml vegetable stock

1 teaspoon lemon juice

chopped fresh parsley, to taste

salt and pepper, to taste

4 tablespoons single cream

View list

Add to shopping list

Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com

MethodPrep:15min › Cook:45min › Ready in:1hr

In a saucepan over a medium heat, melt the butter and add the onion, garlic and celery. Cook and stir for a few minutes until soft. Add the remainder of the ingredients, except the cream and allow to simmer gently for 40 minutes.

Purée the soup using a handheld liquidiser then add the cream and mix well. Serve hot in warmed bowls.